Sunday Morning Breakfast

While I love going out for a good breakfast, I like cooking at home even more. Today I'm sharing one of my favorite lazy Sunday morning breakfast recipes from Sarabeth's Good Morning Cookbook with a few of my own enhancements - Gluten Free Oatmeal Pancakes! I chose to add a dash of ground nutmeg, bananas, and blueberries to my batch this time around, but I like to switch it up depending on what I'm in the mood for. Try out my go-to pancake recipe below, and let me know in the comments what you like to add in the batter!

Enjoy!

Gluten Free Oatmeal Pancakes

Ingredients:

1 cup GF flour

1 cup oatmeal

1 tbs baking powder

2 tbs sugar

1/2 tsp salt

2 1/2 cups milk

2 large eggs, separated

Dash of ground nutmeg

Kerrygold butter

Warm maple syrup

Directions:

In the Vitamix, blend the oatmeal on high

In a large bowl, whisk together the GF flour, oatmeal, baking powder, sugar, dash of nutmeg, and salt to combine, and make a well in the center.

In a medium bowl, whisk the milk and egg yolks until mixed

Pour into the well

Using a wooden spoon, stir just until the batter is mixed

Do not overbeat - a few tiny lumps of flour may remain

In a small bowl, beat the egg whites just until soft peaks form

Gently fold the whites into the batter & add in bananas and blueberries

Preheat the griddle and grease with Kerrygold butter

Pour the batter onto the griddle (about 1/3 cup for each pancake), leaving an inch or so between the pancakes

Cook until tiny bubbles appear on the surface of the batter (about 1 minute)

Carefully flip the pancakes and cook until the other side is golden brown (about 1 more minute)